Frozen White Chocolate Mousse With Espresso Gelatin And Almond Praline - cooking recipe

Ingredients

None None FOR THE FROZEN WHITE CHOCOLATE MOUSSE
8 oz white chocolate
1 cup heavy cream
2 None eggs, at room temperature, separated
2 tsp vanilla extract
2 tbsp sugar
None None FOR THE ESPRESSO GELATIN
2 tbsp coffee-flavored liqueur
2 tbsp sugar
1 tbsp instant espresso coffee
2 1/2 tsp unflavored gelatin
None None FOR THE ALMOND PRALINE
1/2 cup blanched almonds
1 cup sugar

Preparation

Cut eight 12-inch squares of parchment paper. Fold squares in half diagonally to form triangles. Hold the apex of the triangle towards you, then roll the paper into a cone shape, bringing the three points of the triangle together. Staple the three points together. Place cones in tall glasses.
Break chocolate into small saucepan; add 1/4 cup of the cream. Stir on low heat until smooth. Transfer to large bowl; cool 5 mins. Stir in egg yolks.
Beat remaining cream and vanilla extract in medium bowl with electric mixer until soft peaks form. Fold cream into chocolate mixture.
Beat egg whites and sugar in medium bowl with electric mixer about 1 min or until sugar is dissolved and soft peaks form. Fold egg whites into chocolate mixture, in two batches. Spoon mixture into paper cones. Freeze 6 hours or overnight until firm.
Meanwhile, for the espresso gelatin, combine liqueur, 1 cup water and sugar in a small saucepan on high heat. Stir, without boiling, until sugar is dissolved. Stir in combined coffee and 1/3 cup boiling water. Reserve 1/2 cup coffee syrup. Sprinkle gelatin over remaining coffee syrup in pan; stir on low heat until gelatin is dissolved. Cool 15 mins. Rinse 6-inch square cake pan with cold water; do not dry pan. Pour gelatin into pan; cover. Refrigerate about 2 hours or until gelatin is set.
For the almond praline, preheat oven to 350\u00b0F. Place nuts, in single layer, on baking pan. Roast about 5 mins or until lightly browned. Chop nuts coarsely; return to pan. Combine sugar and 1/2 cup water in small saucepan on high heat. Stir, without boiling, until sugar dissolves. Bring to a boil; boil, uncovered, without stirring, about 10 mins or until caramel in golden brown. Allow bubbles to subside. Pour caramel over nuts on pan; cool. Break praline into pieces.
Invert gelatin onto board. Cut into 14-inch cubes. Invert mousse cones onto serving plates, trimming bottoms to sit flat. Discard paper cones. Spoon reserved coffee syrup onto plates. Sprinkle with gelatin and praline.